What's to fear? The color-what else do you eat that's this purple? They're also weirdly shaped and can be really slimy on the inside if you prepare them wrong.
Get Over It: Make sure you buy the
right fruit. Always pick smaller egg-plants. Full-size ones may have hard
seeds and can be bitter. Choose a firm, smooth skinned eggplant that's
heavy for its size; avoid those with
soft or brown spots. Gently push the
middle with your thumb. If the flesh
gives slightly but then bounces back,
its ripe. If the identification remains,
its overripe and the insides will be mushy.
The easiest way to to prep an
eggplant is to cut it in slices and grill it.
For a quick eggplant parm, clip the
spices in egg and bread crumbs, then
bake with pasta sauce and cheese.
SMILE! BE NICE & T.G.I.F.!!!
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